Ingredients:

1 tablespoon peanut oil
1 pound chicken tenders, cut into 1-1/2-inch pieces
1/2 cup sliced mushrooms
1/4 cup sliced green onions
2 cloves garlic, minced
1 cup matchstick-size carrot strips
1/2 cup fat-free reduced-sodium chicken broth
1 to 2 tablespoons dry sherry
2 teaspoons sugar
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 package (6 ounces) frozen snow pea pods, thawed
3 cups hot cooked rice
1/3 cup chopped cashews

Instructions
Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in center. Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender. Add carrots, chicken broth, sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more. Combine lemon juice, cornstarch and pepper in small bowl; stir until smooth. Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened. Add snow peas; cook and stir 1 minute or until heated through. Serve over rice; sprinkle with cashews.